Liquid egg-substitute composition and thermally coagulated product
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Solution Overview
Problem
Existing liquid egg-substitute compositions using plant-based proteins face challenges in replicating the appearance and texture of heat-coagulated egg products like scrambled eggs and iri-tamago, often resulting in unsatisfactory size and roughness.
Innovation Solution
A liquid egg-substitute composition combining extracted almond protein and curdlan, with specific mass percentage ranges of 1-15% for almond protein and 1-8% for curdlan, along with 3-15% lipid content, to achieve a heat-coagulated product with improved appearance and texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional egg products are used as substitutes, then egg-like functionality is achieved, but they contribute to antibiotic resistance, environmental degradation, and animal cruelty
Solution Approach 1:
The patent uses a composite material system combining plant-based proteins (pea, soy, fava bean), starches (potato, corn, tapioca), and functional additives (vitamin D3, choline chloride, lutein) to create a composition that replicates the nutritional and functional properties of eggs without using animal products. This composite approach resolves the contradiction by achieving egg-like functionality through synergistic material combinations rather than conventional egg products.
Solution Approach 2:
The patent modifies physical and chemical parameters of plant-based ingredients through controlled thermal processing (heating to 85-95°C for coagulation), pH adjustment, and fat content optimization (10-20% vegetable fat) to transform the raw plant materials into a composition with egg-like functional properties including coagulation behavior, emulsion stability, and nutritional profile.
2Object-affected harmful factors
If plant-based ingredients are used alone, then harmful effects are avoided, but egg-like functionality and nutritional profile are insufficient
Solution Approach 1:
The patent combines multiple plant-based protein sources (pea protein isolate, soy protein isolate, fava bean protein isolate) with complementary nutritional profiles to achieve complete amino acid composition similar to eggs. The formulation includes specific ratios of proteins (20-40%), fats (10-20%), and carbohydrates (30-50%) along with added nutrients (vitamin D3 at 10-100 IU/g, choline chloride at 0.1-1.0% w/w) to ensure nutritional completeness and functional reliability.
Solution Approach 2:
The patent uses binding agents and emulsifiers as intermediary substances to bridge the gap between simple plant ingredients and complex egg functionality. These intermediaries facilitate protein coagulation networks, stabilize fat-water emulsions, and provide structural integrity that mimics egg matrix behavior, thereby achieving reliable egg-like functionality from plant-based components.
3Shape
If the composition is heated for coagulation, then egg-like texture is achieved, but protein denaturation and nutrient loss may occur
Solution Approach 1:
The patent optimizes thermal processing parameters by controlling heating temperature (85-95°C) and time duration to achieve sufficient protein coagulation and texture development while minimizing nutrient degradation. This controlled parameter change allows the formation of an egg-like gel network structure without excessive heat exposure that would cause vitamin D3 degradation or other nutrient losses.
Solution Approach 2:
The patent performs preliminary mixing and hydration of plant proteins before thermal processing to ensure proper protein unfolding and network formation. This preliminary action prepares the protein matrix for efficient coagulation at lower temperatures and shorter times, thereby achieving the desired texture with minimal thermal exposure and reduced nutrient loss.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition effectively replicates the appearance and texture of heat-coagulated eggs, providing a smooth, flavorful, and visually appealing alternative to traditional egg products.
Implementation Method 1
the composition is heated to a temperature sufficient to coagulate the plant-based proteins
Data Source
AI summary
A liquid egg-substitute composition according to the present invention is a liquid egg-substitute composition that contains an extracted protein of almond and curdlan, in which a content of the protein extracted from almond is 1 mass% or more and 15 mass% or less.